Lemon Dill Salmon with Roasted Brussels Sprouts

Recipe:

Lemon Dill Salmon:

3/4 pound of Wild-Caught Salmon

1 large Lemon

2 Tablespoons fresh Organic Dill

1 Large Organic Clove of Garlic

1 Tablespoon Extra Virgin Olive Oil

Sea Salt

Pepper (freshly ground)

Directions:
Cut 3 slices of Lemon and set aside.  Combine juice of Lemon, minced Garlic, chopped Dill, Extra Virgin Olive Oil, Sea Salt and freshly ground Black Pepper to taste and mix in a bowl.  Place the Salmon in a shallow baking pan (lined with foil if desired) then pour dressing on top and place lemon slices on top.  Put oven on Broil and cook for about 10-12 minutes depending on oven and desired texture.

Roasted Brussels Sprouts:

Ingredients:

1 Pound of Organic Brussels Sprouts

1-2 Organic Shallots

2 Cloves of Organic Garlic

2 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Organic Dill

Sea Salt

Directions:
Pre-heat oven to 375 degrees.  Cut Brussels Sprouts in half, add Olive Oil, Dill and Sea Salt to taste and place on a baking pan.  Put in oven for about 20 minutes, then shake up pan or carefully turn over sprouts with a fork or spatula.  Cook for another 10-15 minutes depending on oven.

In a sautee pan combine minced Garlic and thinly sliced Shallots in 1/2 tablespoon of Extra Virgin Olive Oil.  Add sea salt or some filtered water to sautee on a medium heat.  Once the Brussels Sprouts are roasted, add to the sautee pan for several minutes to combine the flavors.

Bon Appetito!

Fiesta Salad!

This is a unique and delicious salad, combining a red cabbage slaw, cumin beans and a killer guacamole!

Recipes:

Red Cabbage Slaw(organic ingredients):

1 Red Cabbage

2 Tablespoons of Cilantro

Juice of 1 Lime

Juice of 2 Lemons

1-2 Tablespoons of Olive Oil

Sea Salt to taste

Pepper to taste

1 Teaspoon Caraway Seeds

2 Tablespoons of Pumpkin Seeds

Slice cabbage up very thin and add remaining ingredients to a mixing bowl.  Mix ingredients and let marinate for about 10 minutes to let flavors combine and cabbage soften.

Cumin Beans (organic ingredients):

2 Cans of Red Kidney Beans

2 Teaspoons Cumin

2 Cloves of minced Garlic

Drain the Beans, cumin and garlic and enough filtered water to cover the beans into a pot and cook to directions according to can or bring to a boil and lower heat with lid on for about 15-20 min.
*If you desire a different texture, add Beans with a tablespoon of hot water and a few teaspoons of Extra Virgin Olive Oil to a blender and mix until smooth.

Guacamole(organic ingredients):

4 Hass Avocados

2 Cloves of Minced Garlic

1/2 Cup Chopped Red Onion

3 Tablespoons Cilantro

Juice of Two Limes

Sea Salt to taste

Black Pepper to taste

1 Teaspoon of Cumin

1 Teaspoon of minced Jalapeno or pepper of your choice (if you desire an extra spicy kick!)

In a bowl, mash avocados until smooth or more keep chunky consistency, then add remaining ingredients and mix.

Add all there recipes for a delicious salad!

Option: Put in a whole wheat or gluten free brown rice tortilla for a festive wrap!

Antioxidant Superfood Smoothie

This is a yummy and powerful smoothie! Perfect way to fuel the body, start the day and great before or after a morning workout!  It is rich in fiber, antioxidants, potassium, omega-3's, calcium and protein.

Ingredients (Organic):

1 Tablespoon of Chia Seeds

1 Tablespoon of Flax Seeds

1 Cup of Frozen Blueberries

1/2 Cup of Frozen Raspberries

1-2 Frozen Bananas

1 Cup Unsweetened Almond Milk

5 drops of Liquid Stevia (add if you want sweeter taste)

1 Handful of Spinach or Kale

Throw all ingredients into a blend and blend until smooth. Serves 2-3. Cheers!

Refreshing Green Juice!

The best way to cheers to your health is to have a freshly made juice.  Investing in a juicer is one of the best investments in your health.  Having a juice a day or a few juices a week will make an amazing change in your overall health!

The following recipe is a simple and refreshing green juice...

Organic Ingredients:

4 stalks of Celery

1 Handful of Spinach

1 Green Apple

1 Peeled piece of Ginger (about the size of 2-3 marbles)

1 lemon

Directions:

Rinse ingredients in filtered water, throw celery and spinach in as is, peel ginger and add, then slice apple leaving the skin on last to move the ginger through the juicer, and lemon.
(Do not juice the seeds in the apple for they are toxic)

This drink is so simple to make, yet so nutritionally powerful.  It is very detoxifying, energizing and immune-boosting!

Vegan Pesto Pasta With Tomatoes and Olives

This pasta dish is deliciously nutritious with anti-inflammatory and anti-bacterical properties in the basil pesto, adding a variety vegetables that adds to the richness and unique flavor of this dish!

Ingredients:

6-8 Cups of Organic Basil

2 Cloves of Garlic

2 Tablespoons of Organic Extra Virgin Olive Oil

Juice of 2 Lemons

1/2 Cup Toasted Pine Nuts

1/4 Avocado

2/3 cup Nutritional Yeast

1 Package of Organic Spinach

2 Organic Roma Tomatoes

10 Pitted Kalamata Olives

Sea Salt

Pepper

1 package of Pasta of your choice (I use a Brown Rice Penne or Fusilli)

Directions:

Bring a pot of water to a boil, add sea salt and pasta and cook according to package.

In a food processor, combine garlic and basil and mix.  Then add pine nuts (set aside a 2 Tablespoons), olive oil, lemon, nutritional yeast, avocado and sea salt and pepper to taste, combine all until smooth.  Set aside pesto.

In a shallow pan add a few tablespoons of water, bag of spinach, sea salt to taste and 1/3 nutritional yeast.  Cook on a low-medium heat, adding water if need to saute the spinach.

Add pasta, pesto and spinach into a large bowl and mix.  Dice the tomatoes and chop of the olives and add to bowl along with extra pine nuts.  Serves 3-4.

Bon Appetite!

"Sardine of the Sea" Kale Salad Recipe

This salad is great in so many regards.  Kale is king as far as I'm concerned.  It is one of the cruciferous vegetables and packs a nutritional punch with sulpher-containing phytonutrients and vitamins A, C and K. 

In addition to those benefits, it also has the immune boosting Omega-3's in the sardines, which are also rich in calcium.  Since I don't include any dairy products in my diet, this is a great substitute.  

The dulse is a seaweed rich in nutrients such as iron and magnesium and a great source of protein.  I like the bacon-like flavor it adds without having to consume nitrates and unhealthful additives that come with real bacon.  

The icing on the cake for me is the Garlic Kraut.  It is pure medicine for me as it is a natural probiotic. It gives a huge boost to your immune system and is especially helpful if you are fighting off a cold or the flu.  It's my answer to chicken soup and gives a refreshing zing to the dish.

Normally, I don't include corn in my anti-cancer diet because of the harmful aflotoxins that can form when stored before it gets to markets and because so much of the corn out there is genetically modified.  If by chance you can get it fresh from an organic farm right off the stalk, or from a trusted source at your local farmers market, then make the exception and enjoy it.

Ingredients (all Organic):

1 large bunch of Kale

1 ear of Corn 

1 handful of Dulse (found at health food stores)

1 large Avocado

1 can of Wild Caught Sardines (I use Wild Planet, extra virgin olive oil with lemon)

1 Tablespoon of toasted Pine Nuts

1 pinch of Caraway Seeds
1 to 2 tablespoons Raw Sour Kraut (optional, I use Goldmine Garlic Kraut without additives)

Dressing:

1-2 cloves of Garlic

juice of 1-2 Lemons

2 Tablespoons of Red Miso Paste

1 1/2 tablespoon of Extra Virgin Olive Oil

Sea Salt and fresh ground Black Pepper to taste

In a large bowl mix chopped Kale, torn up Dulse, diced Avocado and Caraway Seed.  Steam the Corn, let it cool and add to salad.  I remove the bones in the Sardines, then cut up into bite-size pieces and mix into salad.  For the dressing, in a handmixer add all ingredients and mix until pureed.  Mix dressing into salad in bowl, then add toasted Pine Nuts and serve! Serves two.

Refreshing Summer Salad

This salad is perfect for a hot summer day, it is 100% raw, oil-free, salt free, nutrition-packed and delicious!

RECIPE:
(I use all organic ingredients except for the avocado that can be non-organic)
3 cups of chopped Romaine lettuce
1 diced  and peeled Cucumber
1 cubed Avocado
1 chopped Red Bell Pepper
1/2 chopped Yellow Bell Pepper
1 handful chopped cilantro
1 handful of mung bean sprouts (I did a mixture of sprouted sunflower seeds and mung beans)
1 handful of broccoli sprouts
Dulse granules (optional for salty flavor)

Mix all ingredients in a large bowl.

Dressing:
1 Avocado
1/2 yellow bell pepper
1 garlic clove
Juice of one large lemon or 2 medium lemons
1 1/2 teaspoon of grated ginger
2 teaspoons of chia seeds (optional)

Blend all dressing ingredients in a blender or hand held blend.

Mix dressing into dry ingredients and serve!

When To Panic When Its Not Organic

Remember when the wicked witch gave Snow White the poisoned apple?  Well it was not organic.  If she had given it a pesticide wash and peeled it, she would have fared a little better, perhaps, but remember “little” is the key word here.

Root vegetables need to be organic, always.  Non-organic root vegetables absorb the herbicides, pesticides and fungicides that end up in the soil. Washing these off with the best pesticide wash solution will not get the toxins out because of the way they have been absorbed into the flesh.

Root vegetables that are organic are good for you, except for Potatoes.  The only acceptable potato is the Nicola variety, which I used to find at the farmers markets in New York City.

The reason is that the starch breakdown to sugar in regular potatoes packs a high glycemic load, which can fuel the inflammation process.  Inflammation leads to diseases such as cancer.

As to Apples, they must also be organic, always.  Because of their frequent dousing and spraying with pesticides, they are considered to be carcinogenic.

Farm workers have much higher incidences of cancer and Parkinson's disease and their continued exposure to these harmful toxic pesticides, herbicides and fungicides are most likely the source.

PANIC IF THESE AREN’T ORGANIC!

Apples               

Celery

Strawberries

Peaches

Spinach

Nectarines

Grapes

Sweet Bell Peppers

Potatoes

Blueberries

Lettuce

Kale

Collard Greens

Some of my Signature Dishes...

Recipe: Spaghetti with Shrimp in Pesto Sauce

1 lb Whole Wheat Spaghetti

1 ½ lb Wild-caught Shrimp (shelled & deveined)

2 cups Organic Basil Leaves

1/3 cup Pine Nuts (lightly toasted)

2 -3 cloves Garlic (peeled)

2 Lemons (juice only)

1 Hass Avocado (cubed)

Extra Virgin Olive Oil

Filtered Water

Sea salt 

Fresh Ground Black Pepper

Fill a large pot with water bring to a boil, add a pinch of sea salt and whole wheat pasta, cook according to pasta instructions on package.

Then, in a Food Processor, put in the two cloves of garlic until finely minced.  Add the Pine Nuts (set aside tablespoon) and pulse until chopped fine.  Add Basil Leaves, Sea Salt, fresh ground Black Pepper and pulse until Basil is finely chopped.  

Add about 3 to 4 tablespoons of Extra Virgin Olive Oil and pulse again until it is the desired consistency.  

Set aside.

Mince a clove of Garlic and add to a saute pan, add Sea Salt and fresh ground Black Pepper to taste in about one tablespoon of Olive Oil, saute until soft.  

Add Shrimp and a few tablespoons of Filtered Water and cook until Shrimp are translucent, turning once. 

In a large bowl toss Pasta with Pesto sauce, Shrimp, cubed Avocado and extra Pine Nuts.  

Add Lemon Juice and fresh ground Black Pepper to taste and serve.

Bon Appetit! 

The Value of a Combination Plate

I am not talking about the offerings on the menu at your favorite Mexican restaurant.  I’m talking about effective food combining.  Foods with known cancer-fighting ingredients pack a more powerful punch when combined with like cancer-fighting foods.  A dinner of wild-caught salmon with braised kale in garlic and olive oil and fresh ground black pepper is better than each on it’s own.

Broccoli paired with tomatoes is another power couple.  You get the sulphoraphane of broccoli and the lypocene found in tomatoes.

The rainbow diet approach in menu planning will pay big dividends.  You get the variety of different foods that each are better at staving off or starving each particular type of cancer.  

Turmeric Torpedo

There is a reason that there is a much lower rate of cancer in India.  A diet consisting of frequent turmeric consumption in addition to the low intake of processed foods, white flour products and dairy supports that belief.

Research conducted at M.D. Anderson Cancer Center in Texas by Professor Bharat Aggarwal, Ph.D. has shown that turmeric has cancer-fighting properties.  It seems that turmeric is a powerful anti-inflammatory that helps stimulate the death of cancer cells, also known as apoptosis and inhibits the growth of blood vessels to supply a cancerous tumor.

Turmeric on it’s own or in supplement form is not absorbed well.  It should be mixed into food recipes, such as yellow curry sauces to reap the health benefits.  Juicing turmeric root is also an extremely beneficial way to get a power dose of it's anti-inflammatory properties.  Adding turmeric to any green juice using a mixture of the following ingredients will be very beneficial: celery, cucumber, spinach, carrot, lemon, ginger or coconut water and orange.

If you are not making a curry sauce, the best thing to do is to mix ¼ teaspoon of Turmeric with ½ teaspoon of olive oil and a generous pinch of fresh ground black pepper and sea salt to taste, add that to steamed vegetables such as broccoli or in a salad or a marinade for wild caught fish or antibiotic and hormone-free chicken.  Sometimes I make a curry sauce with it for quinoa or brown rice and steamed vegetables.